MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Corn Chowder
Categories: Soups, Vegetarian
Yield: 6 Servings

1 c Raw cashews (140 g); soaked
- in hot water for
- 20 minutes
1 1/2 c Unsweetened almond or
- oat milk (360 ml)
5 c Vegetable broth (1.4 l)
4 c Fresh corn kernels
1 1/2 c Onion (1 lg); finely diced
1 c Carrot (1 lg); diced 1/4"
1 c Celery ribs (3);
- finely diced
1 lb Yukon potatoes (3 md);
- peeled &
- cut into 1/4" pieces
2 tb Sea salt (10 g);
- up to 3 tb (15 g),
- or to taste
1/2 ts Black pepper (1 g);
- freshly ground
1/4 ts Cayenne pepper (0.5 g);
- or to taste
1/2 ts Smoked paprika (1.5 g)
1 ts Fresh thyme leaves -OR-
1/2 ts Dried thyme (1 g)
1 Bay leaf;
- remove before serving
2 tb Green onions (10 g);
- chopped, for garnish
Vegan bacon; for topping

Preparation time: 20 minutes
Cooking time: 35 minutes

With sweet corn, tender potatoes and a creamy broth, this vegan Corn
Chowder recipe is every bit as delicious as the traditional version!

Make the Cashew Cream: Drain soaked cashews. Blend with almond or oat
milk until completely smooth and creamy. Set aside.

Add vegetable broth and reserved corn cobs to a large pot. Bring to a
boil, then reduce heat and simmer for 10 to 15 minutes to extract
flavor. Remove and discard cobs.

In the same pot, add onion, carrot, and celery. Saute in a splash of
broth (or a little oil if preferred) until softened, about 6 to 7
minutes.

Stir in potatoes, corn kernels, thyme, bay leaf, smoked paprika,
cayenne, salt, and pepper. Simmer for 15 to 20 minutes, until
potatoes are tender.

Stir in the cashew cream and simmer for another 5 minutes. Adjust
seasoning to taste, adding more salt, cayenne, or smoked paprika if
you like.

Ladle into bowls, garnish with green onions, and top with your vegan
bacon.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/corn-chowder-recipe/>

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